Grilled lamb cutlets with olives, mint and white bean puree

Grilled lamb cutlets with olives, mint and white bean puree

Feed a crowd with these true blue grilled lamb cutlets.


Ingredients (serves 6):

  • 2 tbs currants or sultanas
  • 12 trimmed lamb cutlets
  • 1 tsp dried oregano
  • ¼ cup (60ml) extra virgin olive oil
  • 2 tbs lemon juice
  • 2 tbs pitted olives, quartered
  • 1 tbs salted capers, rinsed, drained
  • 2 tbs mint leaves, finely chopped, plus extra leaves to serve

For the white bean puree:

  • 2 x 400g cans cannellini beans, rinsed, drained
  • ¼ cup (60ml) low-fat milk
  • 1 tbs lemon juice
  • 1 garlic clove, crushed
  • ½ tsp paprika, plus extra to sprinkle
  • 1 tbs extra virgin olive oil 



  1. Soak currants or sultanas in hot water for 10 minutes. Drain and set aside.
  2. Meanwhile, for the bean puree, place the beans and milk in a saucepan over medium heat. Cook, stirring, for 2 minutes or until just below boiling point.
  3. Cool slightly, then transfer to a blender or food processor and whiz for 2 minutes until smooth and light.
  4. Add lemon juice, garlic, paprika, 2 teaspoons olive oil and some salt and pepper, then whiz for 1 minute or until combined. Set aside.
  5. Preheat a lightly oiled chargrill pan or barbecue to medium-high.
  6. Season lamb and scatter with oregano. Grill for 2-3 minutes until charred. Turn and cook for 2 minutes until pink in the center (or until cooked to your liking).
  7. Rest, loosely covered with foil, for 5 minutes.
  8. Whisk together oil, lemon juice, olives, capers, mint and soaked currants. Season and set aside.
  9. Drizzle lamb with dressing, then garnish with mint leaves.
  10. Spoon bean puree into a bowl, sprinkle with paprika, drizzle with remaining oil, then serve with the lamb.
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